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Roast chicken

Sometimes the simplest things are the most delicious

Preparation5 Mins
Cooking Time50 Mins

When I was a boy growing up in France, a roast chicken used to be a really special treat; nowadays, we all eat chicken multiple times a week, so it's not the rarity it once was. You would think that might make everyone an expert at cooking chicken, but I'm sad to see so many times that the end result is a dry, tough bird. This recipe will teach you my secret for ensuring that your roast chicken remains juicy and tender. The key is the resting process, during which the bird will continue to cook to the perfect temperature. This is so much better than leaving it in the oven until it is cooked to perfection, but then, within 20 mins, it is dry and horrible.

Ingredients Required


Chicken, free-range/organic, wings chopped into 1cm pieces
2 tbsp
Butter, unsalted, softened
Sea salt and freshly ground black pepper

Cooking Method

Chef tips

"Make sure you take your chicken out of the fridge 1 hour before cooking."

"Go out of your way to find a good chicken, preferably organic, and witness the result."

"It may be tempting to bring your chicken to the table immediately, but the resting time allows the juices, which are pushed to the outside of the meat during the cooking, to redistribute themselves throughout the flesh, which will provide a more succulent eating experience. You will find it easier to carve as well.


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